Vietnamese Pork Rice Paper Dumplings

Ingredients

• ¼ head white cabbage
• 1 carrot
• 100 g shiitake mushrooms
• 400 g ground pork
• 2 clove garlic
• 20 g ginger
• 2 tsp soy sauce
• 2 tsp sesame oil
• 3 green onions
• 20 rice paper sheets
• 75 ml vegetable oil
• ½ tsp salt
• ¼ tsp black pepper (optional)
• 2 tbsp soy sauce
• 2 tbsp rice vinegar
• ½ tbsp sesame seeds (optional)
• 2 green onions (optional)

Steps

1. Finely chop cabbage in a food processor, season with salt, let sit 15 minutes, then squeeze out excess water. Combine with shredded carrot, chopped mushrooms, ground pork, minced garlic, grated ginger, 2 tsp soy sauce, 2 tsp sesame oil, and 3 sliced green onions; mix well.
2. Soak one rice paper sheet in warm water for a few seconds, then transfer to an oiled cutting board. Place a heaped tablespoon of filling in the center, fold the bottom up, then the top down, and finally the sides to form a square dumpling.
3. Repeat with remaining rice paper sheets and filling, placing finished dumplings on an oiled plate.
4. Heat vegetable oil in a large non-stick frying pan over medium-high heat. Fry dumplings for 3-5 minutes until golden brown on one side.
5. Flip dumplings, cover with a lid, and cook for another 3-4 minutes until golden. Remove lid and cook for 1-2 minutes more until crispy.
6. While dumplings cook, whisk together 2 tbsp soy sauce, 2 tbsp rice vinegar, 0.5 tbsp sesame seeds, and 2 sliced green onions for the dipping sauce.
7. Serve the hot dumplings immediately with the dipping sauce on the side.